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Friday, November 21, 2008

Mac & Cheese with Broccoli

I had some broccoli that needed to be used up so I decided to make a mac & cheese on Sunday that we could eat later in the week. I cut the two small broccoli crowns into small pieces and added it to the pot with the macaroni about 5 minutes before the pasta was finished cooking. Then I just finished the recipe with the cheese sauce as indicated in the recipe below.

When I got home from work on Tuesday I preheated the oven while I did my exercise video (I have to give a plug to the 30-Day Shred...love it!) and then I put the dish in the oven to cook while I showered and got the salad ready.

We had some baby arugula in the fridge and a few mushrooms so I sliced the mushrooms and made a quick dressing with minced shallot, red wine vinegar, olive oil and a little Dijon:

Easy and tasty. I really love the new mac & cheese recipe. Once again, as much as I don't like the ATK/CI/CC philosophy, I can't argue with some of their recipes. This one is a recipe I saw on the new Cook's Country TV show. I don't follow it to the letter since I don't keep evaporated milk on hand and I like a little onion flavor in my mac & cheese, so below is my modified (gasp!) version.

Transfer mixture to 9 by 13-inch lightly greased baking dish and top with bread crumb mixture. Bake until cheese is bubbling around edges and top is golden brown, 20 to 25 minutes. Let sit for 5 to 10 minutes before serving.

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